Sweet Caramel
Popcorn
✔ Contains Almond Nuts!
✔ Full of Fibre
✔ Sweet and Salty
Why We Love It
Popcorn contains fiber and is the only snack that's 100% whole grain. Whole grains are really good for you because they contain antioxidants.
Cranberries are a very good source of vitamin C, dietary fiber, and manganese, as well as a good source of vitamin E, vitamin K, copper, and pantothenic acid.
Maple syrup’s plant-based compounds reduce oxidative stress, which is responsible for aging us at a quicker rate and reducing the strength of our immune system.
What You'll Need
⅓ x Cup Popcorn Kernels
1 Tbsp x Coconut Oil
1 Cup x Sliced Almonds
1 Cup x Dried Cranberries
½ x Cup Maple Syrup
3 Tbsp x Peanut Butter
or Almond Butter
2 tsp x Vanilla
Pinch of Sea Salt
Sprinkle of Cinnamon
Method
Preheat the oven to 180°C and line a baking tray with parchment paper.
Spread the almonds evenly over the parchment paper and toast in the oven for 7 - 10 minutes making sure they do not burn.
Meanwhile, pour the oil into a large, heavy-bottomed pan that has a lid. Heat the oil on a medium heat and add three single kernels of corn. Once one pops, add the rest. Cover pot with lid and shake a little to disperse the kernels evenly. Cook on medium heat, shaking the pot occasionally and crack the lid just a little to keep the corn crisp.
Once the popping slows to about one pop every 6 seconds, remove the popcorn from the heat and transfer to a large mixing bowl, taking care to separate any unpopped kernals. Mix the toasted almonds and the dried cranberries in with the popcorn.
In a separate pot, heat maple syrup until boiling. Allow to boil for about 2 minutes on medium heat. If the mixture is about to boil over, reduce heat as necessary. After 2 minutes, remove pot from heat and add the nut butter, vanilla, salt and the cinnamon. Whisk until ingredients are well blended then drizzle over the popcorn. Toss or use a spatula to ensure all popcorn is coated.
Arrange the popcorn on the same parchment paper used to toast the almonds and bake for 6 minutes, rotating the tray halfway through. Leave the popcorn to cool and break into chunks. Can be stored in an airtight container in the freezer for up to 3 months.
